Go Back
+ servings
Top view of zucchini nachos

Zucchini Nachos

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 415kcal



  • 4 Large Zucchini (note 1)
  • 1 Tablespoon Avocado or vegetable oil
  • Kosher Salt
  • Pepper

Toppings (Choose your faves!):

  • Buffalo chicken nachos (see note 2)
  • keto carnitas
  • Cheese: cotija, cheddar, pepper jack shredded
  • Herbs: scallions or cilantro
  • Salsa
  • Avocado
  • Sour Cream


  • Prep. Preheat oven to 400 F and line 2 baking sheets with parchment paper.
  • Chips. Cut zucchinis into 1/2" slices and toss in vegetable oil (1 tablespoon). Lay zucchini slices in a single layer on the prepared baking sheets, and sprinkle with salt and pepper. Bake in preheated oven for 5 minutes (this will slightly cook the veggies, but still allow them to be sturdy enough to scoop up the toppings). Remove pan, and crank the oven up to broil.
  • Toppings. Cover zucchini chips with your chosen nacho toppings. Make sure to add the cheese last so it melts on top, and wait to add the fresh herbs. Broil your nachos for about 5 minutes -- watch carefully here, you just want the cheese to melt.
  • Serve + enjoy! Remove from oven and top with fresh herbs and avocado. Serve warm, and enjoy!


  1. Zucchini - you can use summer squash as well. Other veggies that make great nachos (but cook times will vary) include cauliflower steaks, bell peppers, or eggplant slices.  
  2. Buffalo chicken nacho toppings: (original recipe posting)
    • Ingredients:   softened   Frank's      shredded   


Calories: 415kcal | Carbohydrates: 9g | Protein: 20g | Fat: 34g | Cholesterol: 89mg | Fiber: 4g | Sugar: 5g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com